As I mentioned last week, peaches are in season here in Colorado, and thanks to our CSA membership, we are drowning in them. We also have a ton of basil, and it’s quite hot outside, which means it’s time for peach basil ice cream!
Basil is a gorgeous herb, and it works wonderfully in this ice cream. It lends a slightly minty, herbaceous excitement to a basic, sweet peach and vanilla ice cream. It’s really something special!
3-4 ripe peaches
1 tablespoon white sugar
2 cups heavy cream
1 cup whole milk
3/4 cup white sugar
1/4 tsp fine salt
1/4 cup of chopped, fresh basil leaves
1 teaspoon pure vanilla extract
First, we’ll handle the peaches. Fill a big pot of water and bring it to a boil. While it’s heating, prepare another big bowl with an ice bath – cold water and ice. Once your pot is boiling, drop the peaches in carefully, and leave them in the water for just 30 seconds. Remove and immediately drop them into the ice water. Give them a few minutes to cool down, and then remove them from the ice bath. Their skins should slide right off Hooray!
Now you can pit your peaches. Add them to a bowl with 1 tablespoon of sugar and mash them. You can puree them if you want a very fine texture, but I like to have some pieces of fruit in my ice cream.
Set the peaches aside and get to work on the ice cream base. Heat the whole milk and 1 cup of cream over medium heat until it scalds. You’ll see bubbles around the edges, but it shouldn’t boil. Add in your sugar, salt and your basil leaves, give it a stir, and turn the heat off. Leave this to steep for 10 minutes.
Once it’s steeped, carefully pour the milk mixture through a fine strainer into a large bowl, to remove the basil leaves. Add in the other half of the cream, the peach mixture, and the vanilla, and stir to combine. Refrigerate this mixture at least 4 hours, preferably overnight, and then put it through your ice cream machine according to the machine’s directions.